Texans Among Semifinalists For James Beard Foundation’s 2015 Restaurant and Chef Awards

It’s that time of year again: The James Beard Foundation, the nation’s culinary institution, has announced the semifinalists in its 2015 Restaurant and Chef awards. A handful of Texas names are included among them.

Read below to see if your favorite Texas chefs, bars, and restaurants made the cut:

Best New Restaurant:

San Salvaje, Dallas (included in Texas Monthly’s Where to Eat Now 2015)

Olamaie, Austin (included in Texas Monthly’s Where to Eat Now 2015)

Outstanding Bar Program

Anvil Bar & Refuge, Houston

Outstanding Chef

Stephan Pyles, Dallas

Outstanding Wine Program

Hugo’s, Houston

Outstanding Wine, Beer, or Spirits Professional

James Tidwell, Four Seasons Resort and Club Dallas at Las Colinas, Irving

Rising Star of the Year

Mark Buley and Sam Hellman-Mass, Odd Duck, Austin

Grae Nonas, Olamaie, Austin

Best Chef: Southwest

David Bull, Congress, Austin

Omar Flores, Casa Rubia, Dallas

Aaron Franklin, Franklin Barbecue, Austin

Terrence Gallivan and Seth Siegel-Gardner, The Pass, Houston

Bryce Gilmore, Barley Swine, Austin

Matt McCallister, FT33, Dallas

Hugo Ortega, Hugo’s, Houston

John Tesar, Knife, Dallas

David Uygur, Lucia, Dallas

Justin Yu, Oxheart, Houston

Hugo Ortega’s Houston restaurant, Hugo’s, received two recognitions this year: one for Best Chef Southwest and another for Outstanding Wine Program. “It feels great to be recognized in this way,” Ortega tells Texas Monthly. “I am very proud of the work we are doing at each of the restaurants and especially happy that Sean [Beck, Hugo’s sommelier,] was recognized for his solid effort over the years.”

Bobby Heugel, owner of Anvil Bar & Refuge, says it’s always an honor to receive recognition from the James Beard Foundation. “We’re excited that our effort to open a small cocktail bar that Houstonians would love has somehow resonated with a broader national community,” he says.